Method
- 01
Rinse buckwheat, combine with stock and salt, cover and simmer gently for 15 minutes. Rest off heat.
- 02
Brown mushrooms in batches so they color rather than steam.
- 03
Soften onion in butter, return mushrooms and season generously.
- 04
Fold through fluffy buckwheat and dill. Serve with sour cream if desired.
The useful detail
Look for toasted groats labelled kasha. Pale raw buckwheat has a milder flavor and softer structure.